Conversions

Conversion tables

Conversion tables of measurable unit commonly used by cooks in the kitchen.

The values in these conversion tables are only approximate and have been rounded up or down for clarity.

Always stick to either metric or imperial measurements in the same recipe.

100's of our ingredients pages now have (US) cup to weight conversion tables to, so if you need to know how much a cup of parsley weighs, just enter Parsley in the search box hit return. The cup to weight calculations are at the bottom of every ingredient page.

Oven Temperature

Oven temperatures can be in degrees Celsius (International) -- previously Centigrade, degrees Fahrenheit (in the USA) or by gas mark (UK). This table provides a rough guide to conversion between the ranges.

For fan assisted ovens, use a setting of 20° Celsius (36° Fahrenheit) less than the recipe calls for.
Cooking times can probably be reduced by 10 minutes for every hour of cooking time.

The fan oven temperatures on the right are the equivalent to all of the left hand values.

Centigrade

Fahrenheit

Gas Mark

Descriptive

=

Fan Oven equiv. °C

110°

225°

¼

Very slow/Very low

=

90°

120°

250°

½

Very slow/Very low

=

100°

140°

275°

1

Slow/Low

=

120°

150°

300°

2

Slow/Low

=

130°

160°

325°

3

Moderately slow/Warm

=

140°

180°

350°

4

Moderate/Medium

=

160°

190°

375°

5

Moderate/Moderately hot

=

170°

200°

400°

6

Moderately hot

=

180°

220°

425°

7

Hot

=

200°

230°

450°

8

Hot/Very hot

=

210°

250°

475°

9

Very hot

=

230°

260°

500°

10

Extremely hot

=

240°

A two-way temperature calculator

A Centigrade to Fahrenhiet / Fahrenhiet to Centigrade temperature converter.

°Centigrade°Fahrenheit

Weight [mass]

Weight conversion notes

The weight conversions for this chart and for most of Cookipedia are rounded to the nearest usable amount (eg: 40g is rounded to 1.5 oz whereas it is actually 1.41095847798322 oz). Most conversions don't round to convenient figures. For culinary purposes, this make little or no difference. If however you do need exact conversions or conversions that are not covered by this chart, there are useful interactive weight converters hereand here. They are accurate to 10 decimal places and cover all many common conversions.

Imperial

Metric

Imperial

Metric

¼ oz

5 g

7½

210 g

½ oz

10 g

8 oz

225 g

¾ oz

20 g

8½ oz

235 g

1 oz

25 g

9 oz

250 g

1 ½ oz

40 g

9½ oz

260 g

2 oz

50 g

10 oz

275 g

2½

60 g

10½ oz

285 g

3 oz

75g

11 oz

310 g

3½ oz

85 g

12 oz

350 g

4 oz

110 g

1 lb

450 g

4½ oz

125 g

1 lb 2 oz

500 g

5 oz

150 g

2 lb

900 g

5½ oz

160 g

2½ lb

1.1 kg

6 oz

175 g

3 lb

1.3 kg

6½ oz

185 g

3½ lb

1.6 kg

7 oz

200 g

4 lb

2 kg

A culinary weight conversion utility for cooks

A grams to pounds and ounces converter.

gram

Volume

Measuring liquid by weight

Don't forget that for culinary purposes millilitres (ml) is equal to grams (g) when measuring out most liquids. Try it out next time you need to accurately add a measured amount of liquid; breadmaking is a great example.

Metric Cup

U.S. Cup

Imperial fl oz

Imperial pint

U.S. pint

Metric

By weight

1 fl oz

28 ml

28 g

4 fl oz

112 ml

112 g

½ cup

4.16 fl oz

¼ pint

118 ml

118.3 g

½ cup

5 fl oz

¼ pint

142 ml

142 g

1 cup

8.33 fl oz

½ pint

236 ml

236 g

1 cup

8.45 fl oz

0.43 pint

250 ml

250 g

10 fl oz

½ pint

284 ml

284 g

10.10 fl oz

0.52 pint

300 ml

300 g

1.5 cups

11.97 fl oz

¾ pint

354 ml

354 g

15 fl oz

¾ pint

426 ml

426 g

2 cups

16 fl oz

0.83 pint

1 pint

473 ml

473 g

2 cups

17.6 fl oz

500 ml

500 g

20 fl oz

1 pint

568 ml

568 g

4 cups

32 fl oz

1.7 pints

2 pints

946 ml

946 g

4 cups

35 fl oz

1 litre

1 kg

40 fl oz

2 pints

1.13 litres

1.13 kg

70 fl oz

3.5 pints

2 litres

2 kg

Note on cup measurements.

In 'modern' recipes, use of the cup measure appears mainly in American recipes. Even here in the UK, there are 2 standards. The Commonwealth or Imperial cup measurement is 1/2 pint though in practice it is only commonly used in historic/old recipes. If your recipe uses cups as the 'base' measurement for all ingredients, then you should be OK. If you are uncertain, err on the side of caution (play it safe). In general, it is easy to add a little more of an ingredient - it is much harder (impossible??) to take it away again after adding it. Wikipedia article on cup measures